Jostein,
very nice photo showing lots of detail!
I was confused by grayish-brownish (darker) color on top, which was
reminiscent of some spices of Lactarius. I am more used to more
yellow(ish) color throughout. So, I was wondering if that was a
regional variation an effect of weather?
Chanterelle is a favorite mushroom of my childhood. First, - it is almost
never infested with worms (larvae, ..). (I've seen statements of "never",
but I've seen mildly infested ones 1-2 times.)
As a result, they are quick and easy to deal with after you've gathered
them. They are easily preserved by being dried
Second, - they grow in the same place consistently over many years.
There were a few spots in the forests that I called "plantations" of
chanterelles. We've been going to those spots every year over some 15+
years period, often several times per year, and when they were in season,
we'd always find "a crop" in the same spot.
Ann, yep, what is commonly called as "false chanterelle" is
Hygrophoropsis aurantiaca:
https://en.wikipedia.org/wiki/Hygrophoropsis_aurantiaca
In the informal taxonomy, these are not "poisonous" but rather "inedible".
(I think the difference in being deadly (or yielding serious negative
effect) vs. non-deadly.)
We've never taken them, but I've read that in principle it is possible to
eat them safely after some special treatment (in water for several days,
and then some specific thermal treatment). The same guides mentioned that
the taste of false chanterelle is rather poor anyway. :-)
By the way, there is a statement I've heard from numerous sources (at
least in application to Russia and Eastern Europe):
Of all inedible/poisonous mushrooms, except one, the toxicity can be
eliminated (or, in some places they wrote "drastically reduced") by some
lengthy thermal treatment (boiling in water combined with flushing
and changing that water multiple times). I've never ventured into trying
any of those. :-)
Standard disclaimer: do not try it yourself! :-)
The only mushroom whose toxicity cannot be affected is "Death cap"
(Amanita arochease); it has amatoxins.
(This Wikipedia page for some strange reason mentions it being spread only
in Latin America, while they are very frequent in Europe and Asia (at
least some parts: https://en.wikipedia.org/wiki/Amanita_arocheae )
With that, Satan's/Devil's boletus aka Rubroboletus satanas, sometimes
called "false porcini", has one of the strongest poisons (muscarine), -
this poison's toxicity is reduced upon thermal threatment.
As far as I understand, muscarine is similar to cyanide in its toxicity.
Cheers,
Igor
ann sanfedele Sat, 30 Sep 2017 11:03:00 -0700 wrote:
Chanterelle is the name I was trying to pull out of my brains data
bank...I have eaten them but over here we have something called a JAck
O-Lantern which -could- be mistaken for them and those are poisonous -
those are close to looking like what you have photo'ed. There is a
brightly colored Chanterellle that grows around here that I've gathered
and photo'ed . I can buy chanterelles at teh farm market near me as well
as Oyster mushrooms, hen of the woods and the standard cultivated
varieties, but they are all very dear.
ann
On 9/30/2017 12:13 PM, Jostein wrote:
Thanks Ann,
Actually this is another of the safe species. The cantarella-ribs
under the hat that tapers off down the stem, is a definitive
characteristic. -At least for Norwegian species.
Jostein
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